Ginger Pecan Oatmeal Crisps

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs 15 mins Cook Time: 15 mins

Ingredients

• Servings: 48
• 1 cup quick-cooking oatmeal
• 3/4 cup pecan halves
• 1 cup whole wheat flour
• 1/4 cup cornstarch
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/3 cup light brown sugar
• 1 teaspoon pure vanilla extract
• 1 large egg

Recipe

• 1 grind the oatmeal and pecan pieces in a food processor until they resemble cornmeal--reasonably fine but with some texture. whisk the whole wheat flour, cornstarch, ginger, salt and baking soda together in a medium bowl. whisk in the oat/nut mixture.
• 2 in another medium bowl, beat the butter with an electric mixer until smooth and light, about 1 minute. gradually add the granulated and light brown sugar; continue beating until evenly combined, about 3 minutes more. add the vanilla and the egg.
• 3 mix in the dry ingredients to make a textured dough. line a 1 1/2-quart loaf pan or 3 mini loaf pans with plastic wrap and pack dough into the bottom half of the pan. press to level off the dough. lay a piece of plastic wrap on top and refrigerate until completely firm, about 2 hours.
• 4 preheat the oven to 350 degrees f. line 2 baking sheets with parchment paper or silicone mats.
• 5 remove dough from the pan and unwrap. slice dough in half lengthwise if using a large pan. slice each log crosswise into 1/4-inch thick cookies. place the cookies about a 1-inch apart on the prepared pans. bake until golden brown, 15 to 18 minutes. transfer cookies to a rack to cool and crisp.